Zasićena mast — разлика између измена
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'''Zasićena mast''' je [[mast]] koja se sastoji od [[triglicerid]]a koji sadrže samo [[saturacija (hemija)|zasićene]] [[masna kiselina|masne kiseline]]. ''Zasićene'' masne kiseline nemaju [[dvostruka veza|dvostruku vezu]] između atoma [[ugljenik]]a u lancima masnih kiselina.<ref>{{VoetBiochemistry3rd}}</ref> |
'''Zasićena mast''' je [[mast]] koja se sastoji od [[triglicerid]]a koji sadrže samo [[saturacija (hemija)|zasićene]] [[masna kiselina|masne kiseline]]. ''Zasićene'' masne kiseline nemaju [[dvostruka veza|dvostruku vezu]] između atoma [[ugljenik]]a u lancima masnih kiselina.<ref>{{VoetBiochemistry3rd}}</ref> Drugim rečima njihovi lanci atoma ugljenika su potpuno zasićeni atomima [[vodonik]]a. Postoje mnoge vrste prirodnih zasićenih masnih kiselina, koje uglavnom razlikuju po proju atoma ugljenika, od 3 ugljenika ([[propionska kiselina]]) do 36 (heksatriakontanoinska kiselina). |
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Razne masti sadrže različite proporcije zasićenih i [[mezasićena mast|nezasićenih masti]]. Primeri hrane koja sadrži visoke proporcije zasićene masti su [[kajmak]], [[sir]], [[puter]], i [[topljeno maslo]]; [[loj]], [[slanina], i masna [[meso|mesa]]; kao i pojedini biljni proizvodi kao što su [[kokosovo ulje]], [[pamukovo ulje], [[ulje palminih koštica]], [[čokolada]], itd.<ref>{{cite web |url=http://www.dietaryfiberfood.com/fat-saturated.php |title=Saturated fat food sources}}</ref> |
Razne masti sadrže različite proporcije zasićenih i [[mezasićena mast|nezasićenih masti]]. Primeri hrane koja sadrži visoke proporcije zasićene masti su [[kajmak]], [[sir]], [[puter]], i [[topljeno maslo]]; [[loj]], [[slanina], i masna [[meso|mesa]]; kao i pojedini biljni proizvodi kao što su [[kokosovo ulje]], [[pamukovo ulje], [[ulje palminih koštica]], [[čokolada]], itd.<ref>{{cite web |url=http://www.dietaryfiberfood.com/fat-saturated.php |title=Saturated fat food sources}}</ref> |
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Верзија на датум 4. септембар 2011. у 03:25
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Zasićena mast je mast koja se sastoji od triglicerida koji sadrže samo zasićene masne kiseline. Zasićene masne kiseline nemaju dvostruku vezu između atoma ugljenika u lancima masnih kiselina.[1] Drugim rečima njihovi lanci atoma ugljenika su potpuno zasićeni atomima vodonika. Postoje mnoge vrste prirodnih zasićenih masnih kiselina, koje uglavnom razlikuju po proju atoma ugljenika, od 3 ugljenika (propionska kiselina) do 36 (heksatriakontanoinska kiselina).
Razne masti sadrže različite proporcije zasićenih i nezasićenih masti. Primeri hrane koja sadrži visoke proporcije zasićene masti su kajmak, sir, puter, i topljeno maslo; loj, [[slanina], i masna mesa; kao i pojedini biljni proizvodi kao što su kokosovo ulje, [[pamukovo ulje], ulje palminih koštica, čokolada, itd.[2]
Literatura
- ^ Donald Voet; Judith G. Voet (2005). Biochemistry (3 изд.). Wiley. ISBN 9780471193500.
- ^ „Saturated fat food sources”.
Dodatna literatura
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- Halfrisch, Judith and Tucker, Katherine. “The Combination of High Fruit and Vegetable and Low Saturated Fat Intakes Is More Protective against Mortality in Aging Men than Is Either Alone: The Baltimore Longitudinal Study of Aging.” The Journal of Nutrition. Vol 135 No. 3, 556-561, March 2005. 3/2/11 <http://jn.nutrition.org/content/135/3/556.abstract?sid=64ac1674-77da-42b0-b273-01f9a8900aef>
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